Lemon Cashew Chicken Salad

Ingredients

• 1.5 tablespoons butter 
• 6 servings cashew pieces chopped
• 4 cups chicken meat dark shredded white (from one)
• 1 teaspoon coriander seeds 
• 1 teaspoon cumin seeds 
• 0.5 cup cilantro leaves fresh chopped
• 3 tablespoons ginger fresh minced
• 0.3 cup milk greek strained yogurt whole low-fat
• 0.5 cup green onions chopped
• 1 tbsp jalapeño chile finely chopped
• 3 medium lemons 
• 0.3 cup mayonnaise 
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan

Directions

1. In a medium frying pan over low heat, toast cumin and coriander seeds until fragrant, 3 to 5 minutes.
2. Transfer seeds to a spice grinder and process until finely ground. Zest lemons and set aside zest. Juice 1 lemon and set aside 3 tbsp. juice.
3. Melt butter in the frying pan over medium heat.
4. Add ginger, jalapeo, and salt. Cook until jalapeo is soft, 3 to 5 minutes.
5. Remove from heat and set aside.
6. In a large bowl, stir together mayonnaise, yogurt, lemon zest, lemon juice, ginger-jalapeo mixture, and ground spices.
7. Add cilantro, green onions, and chicken; stir to coat well with dressing. Taste and adjust seasonings as needed.
8. Sprinkle with cashews and serve.